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Los Cabos Magazine #37 - Summer 2014

SUMMER 2014 | LOS CABOS MAGAZINE 73 Los Cdainbinogs All-American platter with three eggs any style accompanied by potatoes, fruit, beans, and toast. But, as locals know, the budget-friendly eatery and signature restaurant at the historic Hotel Mar de Cortez is an appealing dining option at any time of the day. Vancouver-born restaurateur John Venditti’s eclectic menus mix Mexican standards and American favorites like tacos and burgers with dishes representative of his Canadian and Italian heritage, from Canadian-style chicken fried chicken smothered in mushroom gravy to Mama's pasta primavera. Generous helpings of fresh local seafood are also on display, including an excellent blackened fish burger with fries on the lunch menu and a dinner of crab-and-cheesestuffed Sorrento prawns wrapped in bacon. Steak lover? Dig into the beef tenderloin or New York strip and pair your prime cuts with generous glass and bottle selections from the restaurant’s internationally representative wine list. Weekend specials include two pounds of prime rib on Friday nights, all-you-can-eat baby back ribs on Saturdays, and a lobster tail and filet mignon surf and turf medley on Sundays. Hotel Mar de Cortez, Lázaro Cárdenas and Vicente Guerrero, Cabo San Lucas, (624) 105- 0339, www.mardecortez.com. Daily 7 a.m.—10 p.m. All major credit cards and vouchers accepted. $$ C.S. Bar Esquina In just a few short years, the Bahia Hotel & Beach Club’s on-site restaurant has become the gold standard for Cabo San Lucas dining. Founding chef Laurent Saussy created an international menu that blends Mexican and Mediterranean flavors and builds on the richness of organic, locally sourced ingredients. Though based in Los Angeles, Saussy continues to make tweaks to the already-stellar


Los Cabos Magazine #37 - Summer 2014
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